Fish

Brut Nature Blanc de Noirs Malvasia Sparkling White 2020

Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!

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Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Saint Romain Sous Roche Red 2021

Domaine de Chassorney

The nose of this Saint-Romain from the Sous Roche climate is already reminiscent of high-altitude Pinot Noir with its freshness and liveliness. On the palate, we discover a superb structure, well-rounded tannins, and lovely notes of red and black fruits. Wonderful length on the palate, generous fruit sensation, and beautiful depth. This Saint-Romain "Sous Roche" is a pure Pinot Noir from a plot whose steep terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes, grown on fifty-year-old vines, macerate in whole bunches. Aging lasts about a year in barrels. A few years of aging will develop its spicy notes and ripen the fruit, but you can already enjoy it.

Pet Nat White 2021

Domaine Einhart

We are proud to present the natural sparkling wine from Domaine Einhart, a true bouquet of Alsace grape varieties, floral and cheerful, yet based on a solid framework due to skin maceration: this gives a resolutely vinous, complex, and profound character to a type of wine (Pet Nat) better known for its light, fruity, and airy notes. This makes it a rather paradoxical vintage, a firmly planted orange wine, but with added bubbles—light and joyful bubbles that do nothing to diminish the paradox. This is a festive wine, yet very mineral, very earthy, which has many strings to its bow and is not reserved for festivities: it demands to be savored on its own and especially at the table. At 12.5% ABV, it is composed of Sylvaner, Gewurztraminer, Riesling and Pinot Gris, entirely from the estate, harvested by hand. The vines, averaging thirty years old, grow on the muschelkalk soils of the Weingarten and Oberer Altenberg sites. Vinification begins with destemming, followed by a four-day maceration with indigenous yeasts. The wine is aged in bottles, on slats, for ten months before disgorging. Serve chilled.

To find out more

Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are found on the hillsides rising between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Mensonge à Papa Red 2020,

Belly Wine Experiment

Here is a light, fresh, supple, and fruity red that proudly bears the banner of Gamay from two regions: Auvergne and Beaujolais. It is the result of a blend of equal parts of these two origins of the same grape variety, neither entirely identical nor entirely different. An ode to Gamay, in a way. These Gamays from Auvergne and Beaujolais are first slowly pressed, then their must is added to whole bunches for a fifteen-day carbonic maceration. Aging takes place in fiberglass vats. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with a meal, or just to have a good time.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has it in spades: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne or Jura grape varieties, readily in the same bottle. Aimé is the son of Manu Duveau, a winemaker-poet from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semi-carbonic maceration, without the addition of chemical inputs or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Puligny-Montrachet 1er Cru les Folatières White 2019,

Fréderic Cossard

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

This Puligny-Montrachet Premier Cru comes from the Folatières plot, planted with very old vines. This antiquity is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, complex, powerful, and precise; Puligny-Montrachet is a legendary wine, and this one lives up to its reputation. Endless pairing possibilities, long aging guaranteed.

Natural wine with no added sulfites.

Marguerite Red 2019

Domaine Bois Moisset

The Marguerite 2019 from Domaine Bois Moisset is a true immersion in the winemaking heritage of the southwest. Made from Duras, a native grape variety of Gaillac, it reveals all the richness and intensity of this ancestral terroir. Made from vines 15 to 30 years old, planted on sandy loam and clayey gravel from the Tarn terraces, this natural wine is the result of a respectful approach to the vine and the soil.

The vinification follows a minimalist logic: destemmed harvest, three-week maceration in cement vats without added sulfites, and low-temperature fermentation to preserve the fruit's brightness. Aging continues in cement vats until bottling, carried out without filtration and with a tiny dose of sulfur to stabilize the wine while preserving its raw and lively character.

With an intense and clear garnet color, Marguerite 2019 offers an expressive nose, dominated by notes of sweet and spicy spices (cinnamon, black pepper), ripe black fruits, and violet. On the palate, it is a structured, ample, and fresh wine, driven by a beautiful natural acidity that balances its rich body. The tannins are supple yet present, extending into a spicy and slightly licorice-laced finish.

Best enjoyed between 16 and 18°C, this vibrant red is the perfect accompaniment to rib of beef, a prune tagine, or a game terrine. Decanting will allow it to reveal all its complexity.

Magnum Saint Romain Sous le Chateau clos du cerisier White 2018,

Domaine de Chassorney

This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels.
Natural wine with no added sulfites.

Châteauneuf du Pape Red 2021

Les Grandes Serres
Interested in Châteauneuf-du-Pape with all the flavor, pleasure, and silky tannins that go with it, but without the solemnity? If you like appellation wine—and what an appellation!—but not excessive seriousness (while still appreciating the utmost rigor in the bottle), this wine is for you. This red AOC Châteauneuf-du-Pape is part of the Comics series from Domaine des Grandes Serres. It comes from the eponymous estate and is vinified in its cellars. Deep, delicious, fresh, and ample, it has no hint of sulfite, and for good reason: it is entirely natural, fermented with indigenous yeasts and without any chemical additives. It infuses and macerates on the skins in large, truncated wooden vats. It is aged for six months in old barrels before bottling. An all-terrain wine that provides great pleasure, to be enjoyed with friends and loved ones.

To find out more
Everyone knows where Châteauneuf-du-Pape is located, but how well do we really know this appellation? The Domaine des Grandes Serres represents both its excellence and its vitality. The creator of exceptional estate and merchant wines, both red and white, it harvests, buys grapes, vinifies, and ages over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône and including more peripheral areas such as Lirac or the Costières de Nîmes. In Châteauneuf-du-Pape itself, the estate owns twelve hectares. Established in 1977, it has long been founded on respect for the environment and the terroir. Currently, a large portion of its vintages are organic and without added sulfites, though it doesn't publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, favor the health of the vineyard and allow for the elimination of additives. Covering the entire range of white and red wines from the Midi and all their grape varieties, the estate is now committed to producing natural wines under labels that take themselves in no way seriously, but the wines contained in the bottles—each bearing the name of its appellation—are nothing short of solid and serious, in addition to being fresh and flavorful.

Concerto Red 2021

Jean-Pierre Robinot

Concerto is an organic and natural red wine from the terroirs north of the Loire (Jasnières and Coteaux du Loir). It bears the distinctive mark of Pineau d'Aunis, the grape variety from which it is made, as well as the inimitable touch of its creator, Jean-Pierre Robinot.

In the vineyard and in the winery

Through Concerto, master winemaker Jean-Pierre Robinot showcases Pineau d'Aunis grown on limestone soils. The harvest is carried out by hand and vinified in whole bunches with three weeks of maceration, which gives the wine body. Aged for a year in old barrels.

Tasting

All the typical characteristics of Pineau d'Aunis: spices, cranberry, pomegranate, and a touch of raspberry. Limestone and mineral notes, a touch of undergrowth, a touch of yeast and butter, a pure and light color. A touch of menthol and black pepper on the palate. Drink with a good roast beef or lamb, a delicately roasted pigeon, charcuterie, cured meats, and even uninhibited fish such as smoked mackerel or any other smoked seafood.

Learn more about Jean-Pierre Robinot

Anyone interested in natural wine in France has crossed paths with Jean-Pierre Robinot and has never forgotten this smiling, bouncing figure. Although it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the organic and natural wines produced by Jean-Pierre, warm, friendly and luminous, are in the image of their creator. After running the wine bar L’Ange Vin for nearly fifteen years, on rue Richard-Lenoir in Paris, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe. His dream is to acquire his vineyard and make natural wines, without added sulfites.

Great terroirs of the Loir and tuffeau cellars

Jean-Pierre therefore reclaims hillside wasteland, on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra des vins, he vinifies organic grapes purchased from local winemakers. A member of the S.A.I.N.S. natural viticulture association, Jean-Pierre Robinot practices strict organic viticulture practices, without chemical weeding or the addition of sulfites. The soil is worked and amended with natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Muscana White 2022

Domaine Einhart

Muscana is an organic (Ecocert and AB labels) and natural dry white wine from Alsace from Domaine Einhart. Classified as AOC Alsace, this beautifully complex dry white is Domaine Einhart's homage to the Muscat grape variety.

Vinification

Muscana is a 100% Alsace Muscat, hand-harvested when overripe. The vines are approximately twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg, and Meyen localities. The harvest is destemmed, maceration in vats lasts one week, and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is not filtered at bottling.

Tasting

Muscana offers a beautiful orange-amber color with superb brightness. The first nose offers rich, slightly smoky aromas typical of overripe Muscat berries. A second, very fine nose brings a hint of citrus fruit that encourages tasting. On the palate, the attack is straightforward and ample, accompanied by a melted acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins linked to the maceration. We recommend decanting Muscana to help it develop its splendid aromas and serving it with choice dishes: fresh or smoked fish, vegetables including asparagus, white meats and foie gras.

Learn more about Domaine Einhart

In the northern part of the Alsatian vineyard, Domaine Einhart is a ten-hectare family estate whose vines grow on the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate

Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs

Entirely manual harvests, destemming of the bunches, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.

Xarel lo Macabeu White 2019

Cyclic Beer Farm

Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.

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Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.

Rencontre Red 2020,

Domaine Bois Moisset

Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.

To find out more

The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; It is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich wine-growing heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours and grape juice. A herd of old local breed cows also thrives there and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.

Nuits-Saint-Georges Les Charmottes Red 2020,

Frédéric Cossard

This Nuits-Saint-Georges Les Charmottes 2020, by Frédéric Cossard, is a vibrant and natural expression of this prestigious appellation from the Côte de Nuits. Produced using unpretentious vinification, it reveals exceptional aromatic depth, combining floral finesse and fruity intensity.

The Nuits-Saint-Georges AOC, an exceptional terroir

Renowned for its structured and expressive wines, the Nuits-Saint-Georges AOC offers powerful and distinguished reds with long aging potential. The Charmottes plot, located on deep clay-limestone soils, gives this wine a beautiful concentration and a satiny feel. In the old Burgundian dialect, "charmottes" or "charmes" refers to formerly fallow lands, now enhanced by the meticulous work of Frédéric Cossard.

A natural and elegant Pinot Noir

This 2020 vintage, produced through a whole-bunch maceration, expresses a captivating floral nose, blending peony and violet, before giving way to an explosion of fruit black like blackberry and blackcurrant. On the palate, the body is silky and supple, with tannins of rare elegance and a lingering finish marked by a subtle minerality.

A wine of character, to enjoy now or to keep

With its balanced structure and its aging potential of 5 to 10 years, this Nuits-Saint-Georges can be enjoyed young, for the purity of its fruit, or after a few years, for a more complex and refined expression. Serve between 16 and 18°C, it will perfectly accompany a grilled prime rib, duck breast with red fruits or game in sauce. A great Burgundy wine, in a natural and masterful interpretation.

Les Orgues Rouge 2017,

Frédéric Gounan
Fruit, minerality, and straightforwardness: the volcanic and mineral expression of Pinot Noir, unique to Auvergne, is incomparable. Les Orgues is a pure Auvergne Pinot Noir produced biodynamically on clay-limestone soils rich in granite and basalt. The harvest is crushed and vinified in whole bunches. Aging in barrels is thirty months.

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Born in a farming family established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was first a mechanic and prototype designer for the French motorcycle brand Voxan, headquartered in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He takes over plots of Gamay d'Auvergne, plants other grape varieties, and ends up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, Sauvignons and Pinot Gris rest on white clay-limestone soils pebbled with basalt. A follower of organic and biodynamic agriculture, Frédéric also applies methods that he considers appropriate to the climate and the terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising which allows the foliage of the vines to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. His wines are rare and distinguished, highly sought after by connoisseurs: small estate (less than two hectares), small production (by volume, not by spirit).

Phaunus Louriero White 2017, Pedro Bravo

Natural wine with no added sulfites.

SK Muskat Alejandria White 2022

Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.

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The Catalan winery Partida Creus is the creation of two Piedmontese from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, bobal, cartoixà vermell and xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits exclamations of joy.

Saint Romain Combe Bazin Qvevris White 2021

Domaine de Chassorney

A white Saint-Romain from a great climate is already a lot, but the same wine, vinified and aged in a qvevri (Georgian-style terracotta jar), acquires even more velvety, delicate, and honeyed notes. The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin locality, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This is a pure Chardonnay from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged in qvevri, which further accentuates its smoothness and finesse. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

AA Anonimo Ancestral Rosé 2018

Partida Creus
The olfactory and flavor notes of this Anonimo Ancestral evoke undergrowth, grass, and yeast, along with red fruit. This wine is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness that requires a very low serving temperature (8-10°C) in a Bordeaux or tulip glass. Obtained using the bottle refermentation method and aged for twelve months on fine lees, it is not filtered or sulfite-added. It is the result of a blend of several traditional Catalan grape varieties that differ depending on the color: for example, Xarel lo, Macabeu, Parellada, Moscatel, and Ull de Llebre. The blend and its proportions are subject to variation depending on the vintage. It pairs well with Mediterranean dishes, particularly those containing garlic, for example, snails Burgundy style, a Romesco sauce, cod aioli, etc. Anonimo Ancestral is a friend of all grilled dishes, including fish and seafood (octopus, squid, etc.).

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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

VNR Vinel lo Ancestral Sparkling Red 2019

Partida Creus
The beautiful light ruby ​​color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation finishes in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites.

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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Magnum Saint Romain Sous la Velle Red 2020,

Domaine de Chassorney

A bright and intense ruby color, a nose of small red fruits with a dominant cherry, this is a remarkable Saint-Romain from the Sous la Velle plot. The palate is lively, fleshy, and fruity, marked by some notes of sweet and peppery spices. The tannins are vigorous, yet fine and silky. The Saint-Romain appellation is located at altitude, on steep terrain. It is ideal for producing lively, lively, mineral, and very flavorful wines. Entirely Pinot Noir, this wine comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.